Quick Microwave Cornbread Food

QUICK AND EASY CORNBREAD

Steps:

• Preheat oven to 425.
• Grease sides and bottom of a 13x9 glass pan with the shortening.
• Mix the cornmeal, flour, salt and sugar together.
• Mix in the butter, eggs, and milk just until it's well mixed. should be the consistency of grainy glue.
• Pour into the pan and bake for 25 min (I have a small oven and my cook times may be a bit off -- check at 20 could take up to 30 depending on your oven).

5 MINUTE MICROWAVE CORNBREAD

Steps:

• Mix the flour, cornmeal, sugar, baking powder, salt, egg, milk, and vegetable oil in a microwave-safe glass or ceramic bowl.
• Heat in the microwave on high, until a toothpick inserted into the center comes out clean, about 3 minutes, rotating the bowl halfway through cooking if the microwave does not have a rotating tray.

MICROWAVE CORNBREAD EGGS BENEDICT

Steps:

• Fill a 1-quart microwave safe bowl 1/2 full with water. Crack the eggs into it and poke a hole in the yolks with a skewer or toothpick. Microwave on high for 1 to 1 1/2 minutes until the whites are set and the yolks are still soft. Remove from the oven and set aside.
• Put 2 layers of paper towels onto a microwave safe plate and place the bacon strips on top. Microwave on high power for about 3 minutes, or until crisp. Set aside.
• Mix the microwave cornbread according to package directions. Cook 2 English muffin size portions using a microwave safe cup according to package directions. Remove from the cup and put onto plates.
• Tear the cheese into pieces and put them into a small microwave safe bowl. Add the milk, hot sauce, and mustard and season with salt and pepper. Microwave on high for 1 minute, stirring half way through, or until the cheese is melted and smooth.
• To assemble, top each cornbread muffin with 2 slices of bacon. Put a poached egg on top of each and cover each with half the cheese sauce. Garnish with chives and serve.

DELICIOUS LOW CARB CORNBREAD

Steps:

• In a small bowl, mix wet ingredients, then work in the dry ingredients.
• Pour into a greased microwave-safe container (about 6-inch square, or thereabouts).
• Microwave for 2 minutes at power level 8.
• Cut into 8 slices, about 1 carb per slice.
• Serve with butter.

90-SECOND KETO BREAD IN A MUG

Steps:

• Place butter in a microwave-safe mug. Microwave until melted, about 15 seconds. Swirl mug until fully coated.
• Combine almond flour, egg, baking powder, and salt in the mug; whisk until smooth.
• Microwave at maximum power until set, about 90 seconds. Let cool for 2 minutes before slicing.

QUICK MICROWAVE CORNBREAD

Steps:

• Combine all ingredients until just mixed.
• Pour into a sprayed (greased) microwavable ring pan or microwavable dish with a glass in the centre.
• Place pan or dish on a upsidedown saucer in microwave.
• Let stand 5 minutes in microwave.
• Then, for a 1200watt microwave, cook on HIGH for 3 minutes until dry on top (when touched finger comes off clean).
• NOTE: cooking time depends on the wattage of the microwave -in our old microwave, which was 500watts I microwaved on HIGH 6 minutes.
• Serve right away for a fresh, warm cornbread.
• Excellent plain, with garlic butter, or even peanut butter!
• Serves 8 with 8 good sized wedges.

MICROWAVE ENGLISH MUFFIN BREAD

Steps:

• Lightly grease a microwave-safe 9x5 inch loaf pan; sprinkle pan with cornmeal.
• In a large bowl, dissolve yeast in water. Add milk, sugar, salt, soda and whole wheat flour; beat well. Beat in all-purpose flour, 1/2 cup at a time, until a soft dough is formed. Turn dough out onto a lightly floured surface, and knead for about 5 minutes, or until smooth. Form into a loaf, and place into the prepared pan.
• Place in microwave oven uncovered, at 50 percent power, for 1 minute. Let rest for 10 minutes. Repeat 1 or 2 times until loaf has doubled in size.
• Microwave on high for 4 to 6 minutes, until top is no longer moist. Let stand for 5 minutes in pan. Remove and cool on a rack.

MICROWAVE CORNBREAD CASSEROLE

Steps:

• In a greased 11x7-in. microwave-safe dish, combine vegetables, ham and stuffing mix; mix well. In a bowl, combine eggs, milk, salt and pepper. Pour over cornbread mixture. cover and refrigerate for at least 5 hours or overnight., Remove from the refrigerator 30 minutes before cooking. Cover and microwave on high for 14-18 minutes or until a knife inserted in the center comes out clean. Sprinkle with cheese. Cover and let stand for 5 minutes before serving.

MICROWAVE CORNBREAD

Steps:

• Combine cornmeal, flour, baking powder and salt in a mixing bowl; stir in oil.
• Beat milk and eggs together, then mix with dry ingredients.
• Pour into a six-cup plastic ring mold.
• Microwave on High for four to five minutes.
• Let rest five minutes before removing from ring mold.

MICROWAVE CORNBREAD MUFFIN

Steps:

• In a small bowl or mug, mix flour, cornmeal, and baking powder.
• Stir in the melted butter, honey and milk. Stir until combined.
• Spray a small mug or microwave safe dish with cooking spray.
• Microwave for 30 seconds, then check it to make sure it's not bubbling over, then microwave another 20 to 30 seconds (this will vary depending on the power of your microwave. Mine took 22 more seconds.)
• Remove with a kitchen towel (it will be hot).
• Enjoy!

26 EASY MICROWAVE RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a microwave dish in 30 minutes or less!

QUICK CORNBREAD

Steps:

• Heat oven to 400°F
• Grease a 9 inch round pan or 8 inch square pan.
• Stir dry ingredients together in a large bowl.
• In another bowl, beat eggs and stir in milk, honey, and butter.
• Pour wet mixture into the dry ingredients and stir just enough to moisten.
• Turn batter into pan and bake for 25-30 minutes, or a pick inserted in the center comes out clean. Cut into 9 squares or wedges and serve warm.